This egg-free sweet potato sausage breakfast casserole is the perfect, comforting way to start your morning and break up your daily routine of eggs and smoothies! Homemade breakfast sausage is combined with spinach, topped with mashed sweet potatoes, sprinkled with blueberries, and broiled to perfection for a breakfast complete with protein, greens, healthy carbs, and berries!
Hi friends! How’s the New Year treating you? By my estimation from my Instagram feed, everyone is partaking in a Whole30 this month. I’m not personally detoxing, because I pretty much know what does and doesn’t work for me at this point, but I am cutting back on sugar. This past holiday season I began to notice for the first time how much sugar really affects me. I’m not sure if it was always there and I was in denial, or if my body just decided to say no more. For me, sugar leads to break outs (which I otherwise don’t typically have), water retention (possibly inflammation), and some serious, constant sugar cravings.
Today is Day 2 for me and I’m typically fine all day. In fact, I’ve cut out maple syrup in my coffee for the past week or so, and it has been easier than I imagined and it has decreased my coffee consumption. But, after dinner is hard. I tend to always end the night with a sweet treat, and battling that sugar demon at the end of the day when I’m finally wound down and no longer distracted is HARD! I’ll definitely be brainstorming on some not-too-sweet treats to get me through this phase while still helping me feel satisfied.
Anyway, back to this casserole! I’ve found that when moving away from grains for breakfast like muffins, toast, oatmeal, etc, people often go straight into eating eggs and bacon, maybe alongside the occasional starchy veggie and some spinach. But, eating eggs every day can get old real fast, or you may find that you just don’t tolerate eggs well. That’s where this casserole comes in.
In the cold, winter months you’re often looking for that warming, comforting, stick-to-your-ribs kind of breakfast like oatmeal. So what do you do when you cut out grains? Sweet potato sausage breakfast casserole! It’s got my favorite crispy homemade sausage (or you can use store-bought if you’re running short on time, I won’t tell), fresh sauteed spinach, because there’s no better way to start off your morning than with nutrient-dense greens, cinnamon mashed sweet potatoes, and blueberries on top cooked until burst for an extra pop of sweet and tart.
Even better? This casserole comes together SO fast. You just cook the breakfast sausage and spinach, pop the sweet potatoes in the oven and let them bake until done while you go about your business, and then put it all together. From there you can save your leftovers in the fridge to reheat or freeze them for later use.
Some optional modifications: if you are low oxalate, like me, sub the sweet potato mash for kabocha squash mash and sub the spinach for arugula (my favorite!). Kabocha squash mash will also work for those of you with a more low-carb approach. P.S. If you’re looking for another egg-free breakfast with complete nutrition that you can also take on the go, I promise these breakfast meatballs are a huge hit!
I hope you enjoy this sweet potato sausage casserole as much as we do!
Sweet Potato Sausage Breakfast Casserole
This casserole combines crispy homemade sausage with fresh spinach, sweet potatoes, and blueberries for an easy and comforting egg-free breakfast that will shake up your daily routine!
For the Breakfast Sausage
- 2 pounds ground pork
- 1 teaspoon sea salt
- 1 teaspoon fresh chopped thyme (may use 1/4 teaspoon dried)
- 1 teaspoon fresh chopped sage (may use 1/4 teaspoon dried)
- 1 teaspoon fresh chopped rosemary (may use 1/4 teaspoon dried)
- 1/2 teaspoon garlic powder*
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- pinch red pepper flakes (optional)
- 1 tablespoon pure maple syrup (optional)
For the Casserole
- 1.5 pounds sweet potatoes
- 1 tablespoon avocado oil, olive oil, or other fat of choice
- 2 tablespoons butter, ghee, or coconut oil
- 1/4 cup coconut milk
- 1/4 teaspoon cinnamon
- pinch sea salt, to taste
- 6 ounces baby spinach
- 2 cups blueberries, fresh or frozen
Preheat the oven to 350 F.
Rub the sweet potatoes with oil and place on a baking sheet. Bake for about 45 minutes to 1 hour, until you can easily pierce the potato with a knife.
While potatoes are baking, add all of the breakfast sausage ingredients to a large bowl and use your hands to combine.
Cook the sausage in a large pan over medium high heat for 10-12 minutes, until sausage begins to crumble and caramelize. Remove sausage from pan and place in paper towel-lined colander to drain the excess grease.
Add spinach to the pan you cooked the sausage in and saute for 2-4 minutes, until wilted. Let cool and then squeeze between paper towels, a tea towel, or cheesecloth to get rid of excess moisture. Mix spinach with the breakfast sausage.
Remove the sweet potatoes from the oven, and once cooled, remove from skin and add to a medium-sized pot along with coconut milk, butter, cinnamon, salt, and pepper. Mash with a potato masher or blend with an immersion blender. Add more butter or coconut milk as needed until desired consistency is achieved.
Increase the oven temperature to 400 F.
In an 8x8 casserole dish, add the breakfast sausage and spinach mixture, layer with mashed sweet potatoes, and then add blueberries on top
Bake for 30 minutes until blueberries have started to burst and bubble. Let cool for 5-10 minutes, then serve. Store leftovers in the refrigerator or freezer for repeat use throughout the week!
For Low Oxalate:
Sub kabocha squash mash for sweet potato mash and sauteed arugula for the spinach.
For Low FODMAP and Lower Carb:
Substitute kabocha squash mash for the sweet potato mash.